4 beef steaks, preferably rib-eye, approx 250g/9oz each
8 flour tortillas, plus all the side dishes, to serve
150ml pot soured cream (optional)
Juice of 6 limes
2 tbsp olive oil
4 garlic cloves, crushed
2 tsp dried oregano
4 tsp ground cumin
2 tsp freshly ground black pepper
Two generous handfuls of coriander, finely chopped
1. Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or bowl, then pour over the marinade. Turn to coat the steaks all over in the mix, then allow to stand for at least 1 hr, or cover and chill for up to 24 hrs.
2. Heat up the barbecue, wipe any excess marinade from the steaks, then cook for 3 mins on each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5 mins, then cut into thick slices.
3. To assemble the fajitas, warm 8 large flour tortillas on the barbecue. Spread with mashed black beans, then pile slices of steak, some onions & peppers, guacamole and some soured cream if you like. Roll up and enjoy!